On one of my recent trips we cooked a whole bunch. I mean a lot. Or maybe I should say we didn’t cook I took a whole lot of photos. One of my friends is a reaaalllly good cook. Same kinda cooking I love to do. Real. Whole. Foods. Nothin else to it and nothing else will do. We share a great enthusiasm and genuine love of food.
Love squash? Great than you will love this smashed squash that needs nothing more that a pat of butter (if you wish, you don’t even need that.)
My pal trades fresh fish he catches for all kids of vegetables and produce. He gets loads of squash. I mean enough to fill the back of a pick up. Heavy amounts of squash. Muscle making squash.
As we all know, none of that can go to waste. What do you do with all that squash? Bake the heck out of it and smash it.
He says that the main trick to get this right is to combine these 4 squash varieties for these 4 reasons & I have to agree….
- Sweet Dumpling (color)
- Mooregold (sweet)
- Hearts of Gold (sweet)
- Acorn (meaty/hearty texture)
All you need to do: Pierce, bake until reeeallly soft. Let the squash cool. And then start smashing, mashing….and bagging for freezer storage.
Fast food? Yup. This is natures fit fast food. You grab a bag of this sweet stash from your freezer on a chilly winters day. Heat it up and you have a delicious, comforting, healthy side or meal.
I enjoyed mine with hunks of artisan cheese. Amazing I tell ya! (Obviously you will skip that if vegan or Paleo.)
I purchase my cheeses locally at Over the Moon in Telluride. Two of my favorites are Spanish Idiazabel and San Joaquin Gold from California. They are both full flavored firm cheeses.
Want your squash a little sweeter? Don’t be shy to add a pinch of salt, pure maple syrup and a dusting of cinnamon. Do that when you serve it though.
Serve this up in cute little soup/bean pots like you serve here or cute little Le Creuset Mini Cocottes.
How do you like to prepare squash?
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Squash Recipes on MarlaMeridith.com
- Acorn Squash Quinoa Breakfast Porridge
- Pumpkin Mac ‘n Cheese
- Spaghetti Squash Sesame Noodles with Edamame
- Spaghetti Squash Noodles with Thai Peanut Sauce
- Stuffed Sweet Dumpling Squash
Squash Recipe Links
- Bouillabaisse with Roasted Yellow Squash and Chickpeas Post Punk Kitchen
- Creamy Butternut Squash Mac ‘n Cheese Clearly Delicious Food Blog
- Hearty Chicken Stew with Butternut Squash & Quinoa Fearless Homemaker
- Mexican Baked Spaghetti Squash Baked In
- Roasted Butternut Squash with Balsamic and Rosemary Frugal Freebies and Deals
Lovely, healthy and nourishing!
Cheers,
Rosa
I love all winter squash. It is one of my very favorite foods . . . especially the sweet dumplings and kabocha. We also love making butternut squash fries–delicious and very kid-friendly! 🙂
Michelle, do you have a recipe for those squash fries? If so please leave the link in a comment. Those sound delicious!
Marla- this sounds great, I also love these dark moody pictures- it has been interesting to see how your photography has changed since your move (probably with the mountain light) very pretty.
Thanks Heather! A few of these posts were shot when I was away in a rustic, darker location. You will see a mix of the bright-light and darker in my photos. Will be experimenting with the dark rustic look more now that my home has more of that. Thanks for your compliments!
I could eat this every day!
I love smash squash! Gonna have to try with some full flavored cheese like. I usually just do a little salt and pepper.
Salt and Pepper is all it needs 🙂
I am definitely loving those cheese chunks on top! I could eat the whole bowl of it. Looks incredible 🙂
Carla, it really is great as a full meal and the cheese adds some holding power!
I love squash, this would make a perfect snack!
Laura, yes this is perfect for any meal and of course snacks!
I love squash of all types – it’s the perfect balance of hearty and healthy to me. And this smashed squash looks SO good – your pictures are just gorgeous. Thank you so much for the link to my stew, too! =)
You are so welcome Amy ~ your stew looks wonderful!
oooo this reminds me of a healthier and less carby version of mashed potatoes!! i love the cheese addition 🙂 🙂
Totally is that kinda thing Julie. Always fun to have a few options beyond potatoes ~ though I love those too!
You can make veggies look not only gorgeous but oh-so-tempting, Marla! Love the addition of cheese!
Thanks so much Anna ~ I sure do have fun doing that!
hunks of artisan cheese, maple and cinnamon, squash…and the rustic wood surfaces…I am in love here!
Thanks Averie ~ this kinda winter food needs to happen all year long huh (even though I KNOW you are not a winter person 😉
So comforting!! And the dishes are way too cute 🙂
Thanks Kiran, I love those bowls too ~ gotta get a set for myself!
We eat a lot of squash in the winter. This looks just fabulous!
What a great way to enjoy squash!
What a warm, fabulous dish! Those little dishes are to die for!
I still have a ton of squash from our fall CSA — gonna try this for lunch this week!
I love the idea of mixing different squash varieties for color, flavor and texture – I find some squashes are more watery than some, and others starchier. Roasting winter squashes is my favorite way to prepare them, brings out the sweetness a whole lot more than other methods.
Looks and sounds AMAZING, Marla!